Ingredients
Fresh ricotta
- 2 litres full cream milk
- 400 grams cream
- 2 level teaspoons salt
- 2 tablespoons white wine vinegar
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place milk cream and salt into bowl. Set temp to 90 degrees and
"Gentle stir setting" stir. Keep an eye on it and when milk stats to simmer add vinegar. Allow to stir another minute then turn off heat allow to sit for a couple of minutes. Curds will form from the whey. Carefully scoop out the curds with a slotted spoon or small sieve into a small collander. Place on a dish, cover and set aside in a cool place for two to three hours. Refrigerate and when firm may be turned out onto a dish and covered with cling wrap. Use as you would store bought ricotta, yummy simply spread on toast with honey. Careful you will become addicted.Will keep four to five days
Fresh ricotta
Tip
May be placed in cheesecloth tied up to a wooden spoon over a bowl to drain
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
What more can I say, it must be the quality of the milk you are using. I make this cheese every week and it has never failed. There is another recipe on here identical except for the amount of vinegar, which I don't think is necessary and would probably leave a sour aftertaste.
google and see other recipes or look on utube. 
This one didn't work out for me either.
Sorry to hear that you were disappointed with the results of your cheese. A lot has to do with the quality of the milk and how much it has been processed. Raw milk works best however it is rarely available. Parmalat is probably the closest but is more expensive. We are lucky here in Canberra that we have a local dairy that produces excellent milk. Aanother important factor is the temperature , ideal temp is 93-95 so try bringing it up slightly then you can add the vinegar immediately. Give it a few minutes with heat to separate then you could try leaving it stand for a longer period, say 20 minutes before you strain it off carefully, although I have not found more than five minutes necessary.lemon juice or citric acid dissolved in a little water may be substituted for the vinegar and yoghurt may replace the cream but I haven't tried that method. I hope this helps and that you will get a better result next time, regards.
okay - tried. Didn't really seem to form curds, even when I added more vinegar. Any ideas why? Also - roughly how long after it has reached 90deg before I add the vinegar? You say a gentle simmer but it's hard to see that with the butterfly (assume you used it as it's shown as an accessory?) - so I just watched it for a few minutes after it hit the 90deg mark. Thanks
Thank you for sharing Panoulka! We also have a Ricotta recipe in our "Thermomix 2013 Calendar" available now via Consultants and our oline store.
Thermomix Head Office
I am glad you like the recipe karlie on. I'm not sure how it would freeze as it never lasts long in our house. The yield would be approximately 700 to 800 grams.another tip is to always use high quality milk permeate free.sometimes a little more vinegar is needed to form curds. Thickened cream is ok to use. Do not bring to a full boil, just a gentle simmer.a gentle stir with the spatula after the vinegar is added will help disperse it good luck
Yes you can use the wheyin various baking recipes including cakes and pancakes
Can the whey be used like buttermilk?
thank you thank you THANK YOU I have been looking for a ricotta recipe (especially one that uses just pantry ingredients and here you have one for me converted to TM and all! I'll try this soon and give you a rateing.
Two questions:
Can you freeze it?
What is the yield from this recipe?
Are you sure to delete this comment ?